Tag: cuisine

Why do I always burn the omelette? – Italian Cuisine

The omelette is a classic of Italian cuisine and can be prepared in many ways. To cook it you need to follow a few simple rules, in order not to burn it

The question often returns among the letters that arrive at the editorial office: Why do I always burn the omelette?
In fact, the omelette is an evergreen of Italian cuisine, everyone has cooked at least one in their life, not always with the right satisfaction though! Because the omelet, although it looks like a simple and easy to make dish, actually hides many pitfalls, the worst of which is the risk of burn everything.
Higher or lower, with vegetables or plain, there are many versions of omelettes, one tastier than the other, perfect to serve cut into chunks like finger food or as a main course, or even as a single dish, to be savored as soon as it is baked or even cold, because you like omelettes in any way you bring them to the table.

Why do I always burn the omelette? Check out our tips in the tutorial above!

Eggs, salt and oil, the basic recipe of the omelette

The basic recipe for an omelette for 4 people includes: 4 eggs (one per person), a drizzle of extra virgin olive oil and a pinch of salt. Some leaflets of optional fresh basil and two spoons of Parmesan cheese. Divide the yolks from the whites, beat the first courses with a fork (with Parmesan and basil), while with a whisk whisk the seconds slightly With salt. Meanwhile, heat the extra virgin olive oil over a gentle heat. Add the egg whites to the yolks and pour everything into the pan. Cook for two minutes, then with the help of a spatula, lift the edge of the omelette slightly, to drain the liquid part, in case there was. Place a plate of the same diameter as the pan on it and then, with a quick movement, turn the omelette over and slide it back into the pan. Cover with a lid and cook for a few more minutes. At this point, check with a spatula that the bottom is also cooked and turn out your omelette on a serving plate.

Many vegetables, for a richer taste

If you want, the omelette can also be an opportunity to eat some vegetable to children or simply to bring a richer dish to the table. In fact, there are many vegetables that can be used, starting from zucchini (with their flowers), with leeks, artichokes, potatoes, onions, peppers, garlic asparagus… The rule, for whichever vegetables you choose, is to make it brown first in a pan with a drizzle of oil and maybe some herbs and then some add the beaten eggs. In this way, the vegetables will flavor and cook evenly, avoiding to remain raw and indigestible seeds.

The recipes cooked in the editorial office

Recipe Spaghetti omelette with cheese – Italian Cuisine

Ingredients

250 g spaghetti
200 g fresh cream
30 g butter
20 g Grated Grana Padano Dop
8 pcs eggs
extra virgin olive oil
salt
pepper

Duration: 30 min

Level: Easy

Dose: 6 people

For the spaghetti omelette recipe, beat the eggs with the cream, add the parmesan, salt and pepper. Cook the spaghetti in abundant salted water, drain them al dente directly in a bowl with water and ice.
Mix the spaghetti with the egg mixture and pour them into a pan (ø 24 cm) greased with oil, which can go into the oven; add a veil of parmesan, flakes of butter and cook for a couple of minutes; bake at 200 ° C for about 15 minutes. Remove the omelette from the oven and turn it over onto the serving dish.

The difference between omelette and omelette – Italian Cuisine

They are both egg-based, but the ingredients, preparation and cooking are very different from each other. Here are the recipes of one and the other

Many believe that omelette both the French translation of the word omelette. It is actually about two similar but different things, of two egg recipes, prepared differently.

Omelet and omelette: the ingredients

The omelet is prepared with eggs, parmesan, a little milk, salt and pepper. You can then add vegetables, cheeses or simply some aromatic herbs.
Omelette, on the other hand, has only one ingredient: le eggs. Just mount them with a pinch of salt and cook them in a pan. The more they are mounted, the more they incorporate air, the softer the omelet will be.

Cooking

The omelet is cooked on both sides while the omelette must remain more creamy and therefore cook only at the base, leaving the heart soft.
The omelette can be cooked in a pan with little oil or in the oven, while the omelette should be cooked in butter.

The eggs

In the omelette they are beaten not too uniformlyjust enough time to mix them up a bit. Just mix them a little with a fork to combine egg yolks and egg whites, but without making them a homogeneous mixture. In the omelet instead eggs must incorporate air and become more frothy to inflate better during cooking. To do this, use the hand whisk, or the electric one.

The presentation

The omelette it is round and can be enriched with other ingredients that are cooked together with eggs, the omelette instead has the characteristic shape of a wrap and then wraps a filling. It is folded on itself and is usually stuffed with cheese that melts with heat and then with other ingredients as desired. Typically omelets are single portions.

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